Monday, December 28, 2015

Caprese Salad Bowl

This salad is fashioned after the classic and favorite Caprese salad ~ but instead of plating and overlapping the ingredients, we use similar flavor combos and make it a big beautiful, delicious, party worthy salad. I love the flavors of baby arugula and baby spinach with juicy fresh tomatoes, soft flavorful marinated mozzarella balls, crusty fresh garlic bread croutons, all drizzled with a fresh lemon basil vinaigrette, YUM!

Variety of good tomatoes quartered - I used Campari and Kumato - or use a nice baby heirloom mixed pack and cut in 1/2

Lemon-Pesto Vinaigrette:

1/2 cup pine nuts

2 cloves garlic, coarsely chopped4 oz fresh basil, stemmed - about 4 cups lightly packed3/4 tsp kosher salt1 cup plus 3 Tbsps extra virgin olive oil1 Tbsp freshly squeezed lemon juiceInstructions: heat the pine nuts in a large skillet over med heat, and stir until golden brown, about 4 mins. Remove from heat and let cool. Place the garlic and 1/4 cup of the nuts in a food processor fitted with a metal blade and process until combined. Add the basil, salt, 1/2 cup of the olive oil, and blend for a few mins until basil is pureed. Add the lemon juice and remainder of the olive oil and pulse a few times, just until combined, set aside. Or make the night before and keep refrigerated.

Prepare garlic croutons: Mix together about 2 Tbsps melted margarine, 1 Tbsp olive oil, 1/2 clove fresh minced garlic, couple of sprinkles garlic powder, italian seasonings, salt, pepper - to taste ~ brush mixture on 1 side of sliced Italian bread and toast up in toaster oven - turning once and spreading other side with mixture - to get both sides good and crusty.

Place tomatoes and mozzarella balls throughout top of salad, alternating them, top with croutons. When ready to serve drizzle with vinaigrette and serve remainder along side salad along with the extra croutons.